Using our make-ahead dough, these four-ingredient Strawberry Tea Cookies from Carolyn Klingensmith in Livonia, Michigan are easy, breezy delights. They're so simple, but have that "slaved over" look and taste.

Tips for Make-Ahead Holiday Cookies

Most cookie doughs can be stored in the freezer. However, do not freeze dough containing sour cream or cream cheese. After mixing the dough, chill it in the refrigerator until firm. Then shape it into a large ball or square. Wrap in freezer paper, then place in a heavy-duty resealable plastic bag. Freeze for up to 6 months. Thaw dough in the refrigerator before baking.

For drop cookies, you can place individual cookie portions onto waxed paper-lined cookie sheets and freeze. Once frozen, transfer to labeled freezer bags. Remove as many portions as you need and bake, making sure to add additional baking time.

Store cooled, baked cookies in an airtight container at room temperature for about 3 days. To freeze cookies for up to 3 months, wrap the cookies in plastic, stack in an airtight container, seal and freeze. Thaw wrapped cookies at room temperature before serving.—Taste of Home Test Kitchen

Whenever I have a few extra minutes, I mix up a batch of cookies, roll the dough into logs and seal them with my Food Saver before storing them in the freezer. (If you don't have a Food Saver, wrap them tightly in plastic wrap, then heavy-duty aluminum foil.) During the holidays, it's easy to slice the frozen logs or thaw the dough and pinch off into teaspoon-size portions before baking. When we want cookies at Christmas, there's no fuss, no muss and no hours of mixing and baking.—Donna Lauck, Philadelphia, Pennsylvania

I make my holiday cutout cookies ahead and freeze them without frosting. They keep better that way. Before a potluck, I thaw the cookies and frost them. They taste and look fresh-baked.—Jean M., Scandinavia, Wisconsin

To save time and still make a variety of cookies for holiday celebrations, I get creative with a big batch of basic refrigerator cookie dough. I slice some to make round cookies and top with colored sugars…I roll some into balls and coat them with coconut or chopped nuts…I use a portion for thumbprint cookies…and the rest I wrap around fillings like dates, cherries and candies.—Marilyn B., Norwalk, Ohio

Allow cookies to cool completely before storing. Store soft cookies and crisp cookies in separate airtight containers. If stored together, the moisture from the soft cookies will soften the crisp cookies, making them lose their crunch.

Flavors can also blend during storage, so don't store strong-flavored cookies with delicate-flavored ones.

Layer cookies in a container, separating each layer with waxed paper.

Allow icing on cookies to completely dry before storing.

If your crisp cookies became soft during storage, crisp them up by heating in a 300° oven for 5 minutes. —Taste of Home Test Kitchen